Didn't get to hog up some learning opportunities at the 2017 Pork Summit? You'll squeal like a pig with excitement when you see this. The National Pork Board visited Napa Valley once again, bringing its Pork Summit event, now in its seventh year running, to the Culinary Institute of America's Greystone campus in St. Helena, Calif.
There, chefs and food editors — including our very own Lesley Jacobs Solmonson — joined together for chef demonstrations, farm-to-fork education, and pork production and cooking tips through interactive lessons by top-notch instructors.
From mouthwatering dishes and quality sensory tastings to butchering exercises to fun challenges, the weekend was jam-packed with all things pork. Ready to dig in for more? Take a look through our gallery below, or read about Foodable's visit to the CIA kitchens — and get to know one of the Pork Summit's featured chefs, Brittany Anderson, too.